Protein Yogurt Parfait with Toasted Bread Crumble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Yogurt Parfait with Toasted Bread Crumble

YOUR SOLIN GENERATED RECIPE

Protein Yogurt Parfait with Toasted Bread Crumble

Creamy whipped yogurt and silken tofu layered with fresh blueberries and a cinnamon-spiced whole wheat bread crumble, finished with a buttery toasted crunch.

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NUTRITION

398kcal
Protein
21.9g
Fat
18.4g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

40g Silken Tofu

20g Whole Wheat Bread, diced

80g Fresh Blueberries

15g Maple Syrup

15g Raw Pecans, chopped

5g Coconut Oil

1/4 tsp Ground Cinnamon

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PREPARATION

  • 1

    In a small blender or food processor, combine the non-fat Greek yogurt and silken tofu until completely smooth and airy.

  • 2

    Cut the whole wheat bread into very small cubes to create a breadcrumb-like texture.

  • 3

    Heat the coconut oil in a small skillet over medium heat, then add the bread cubes, chopped pecans, and ground cinnamon.

  • 4

    Sauté the bread mixture for 3-5 minutes, stirring frequently, until the bread is golden brown and the pecans are fragrant.

  • 5

    In a glass or dessert bowl, layer half of the yogurt-tofu mixture, followed by half of the blueberries and a drizzle of maple syrup.

  • 6

    Repeat the layers and top with the warm, toasted bread and pecan crumble.

Protein Yogurt Parfait with Toasted Bread Crumble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Yogurt Parfait with Toasted Bread Crumble

YOUR SOLIN GENERATED RECIPE

Protein Yogurt Parfait with Toasted Bread Crumble

Creamy whipped yogurt and silken tofu layered with fresh blueberries and a cinnamon-spiced whole wheat bread crumble, finished with a buttery toasted crunch.

NUTRITION

398kcal
Protein
21.9g
Fat
18.4g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

40g Silken Tofu

20g Whole Wheat Bread, diced

80g Fresh Blueberries

15g Maple Syrup

15g Raw Pecans, chopped

5g Coconut Oil

1/4 tsp Ground Cinnamon

PREPARATION

  • 1

    In a small blender or food processor, combine the non-fat Greek yogurt and silken tofu until completely smooth and airy.

  • 2

    Cut the whole wheat bread into very small cubes to create a breadcrumb-like texture.

  • 3

    Heat the coconut oil in a small skillet over medium heat, then add the bread cubes, chopped pecans, and ground cinnamon.

  • 4

    Sauté the bread mixture for 3-5 minutes, stirring frequently, until the bread is golden brown and the pecans are fragrant.

  • 5

    In a glass or dessert bowl, layer half of the yogurt-tofu mixture, followed by half of the blueberries and a drizzle of maple syrup.

  • 6

    Repeat the layers and top with the warm, toasted bread and pecan crumble.